RUNNING! As Told In Quotes and Pictures.

   I am a firm believer that sometimes pictures tell a better story than any words can. I have long been thinking about telling my running story in pictures and how I would go about that. I was recently going through my Pinterest pins and found all these awesome quotes I had pinned and realized that each quote meant something to me in the context of my running. So mashed up, I could tell a complete tell of my running adventures. So, with no further ado, here is my running story, told in pictures and quotes.

My first 5k and race ever.

Salt Lake City Marathon 5k 

My first half marathon and only my third race!

My longest 5k ever!

Our first family 5k.

Not my best race, but probably the most fun!

Last Week In Running (or maybe the lack of running)

The view from our running trail.

   Last week wasn't what I needed if I wanted to run Boise faster. Due to travel, weather, and family obligations, I only ran once last week. And only for about 2 miles. As a runner, I know I really messed up. But, mentally, maybe it is what I needed. I am not sure.
   And I also didn't eat well at all. Not enough exercise and too much junk food, I am not making great choices. But I also know that that was last week. It is over. I can't do anything about it now. But I can do something about this week. I am planning on two 5 mile runs and am trying to come up with a plan for this weekend. We are headed out of town Friday for Mark's Provo Half Marathon. Our plan is to stay the night Friday so that he can get 2 more hours of sleep before he has to get to the buses at 4:30ish AM for a 7 AM start time (Sooo not a typo). Addison and I will meet him and Josh at the finish line around 9 probably. That doesn't leave time for me to run much. The hotel does have a cardio center. I guess if all else fails, I could go treadmill it for a while. My body could really use a long long run, but sometimes you have to do what you CAN do. A little is better than nothing at the end.
   I kind of have race regret. This weekend's race is supposed to be downhill, making it much easier than Salt Lake was. Too bad I didn't hold out for this race! But I know Mark needs this race as much as I do, so I am glad for him. He is going to do great.

Throwback Thursday

 

    I have been thinking a lot these last few days about Isabel and my last race. I have come to the realization that I am so blessed, even when I think I am at my lowest. The picture on the left was taken just hours before we checked into the hospital to be induced for Isabel to be born. I was large and uncomfortable, not only because she was a big baby, but also because I had a severe case of polyhydramnios. And, despite the fact I had been having contractions for a couple of weeks, I wasn't progressing at all, so we had to start at square one when we got to the hospital, at 1 AM, after many nights of not sleeping well because I didn't know if I was doing the right thing inducing at 38 weeks. Basically, I was a big uncomfortable mess.

   My labor was not easy. After the induction of cervidil and, eventually, pitocin, my labor progressed painfully slow. Despite contractions coming every minute (something that happened all 20+ hours of Addison's labor too), my body dinked around and it took 33 hours just to get to 5 cm. I was exhausted and, although I really really wanted a natural labor, I was talked into taking the epidural so I could nap. Which also didn't happen because we had a few people who wanted to talk and keep me awake (which is another reason why it was just Mark and I at Addison's birth). Finally, I was able to push and after 4 hours of pushing, and 41 hours of labor, Isabel was stillborn. 

   I have punished myself for a long time that she didn't survive birth. Even after I was pushed into a c-section with Addison because they were afraid she would also have a hard time getting out alive, I still beat myself up that I wasn't able to get Isabel out in time. My only wish for the whole situation was for her to leave on her terms, I feel like I robbed her of that. It is my fault.

   I have thought long and hard about her birth in the almost 5 years since her passing. I still don't know how I feel about it. But I do know this, I was very blessed to be able to have a natural birth for so long so I could feel her kicking and knew she was okay. After the epidural, I never felt her again. Knowing what I know now, that I wouldn't get a nap, I wouldn't have gotten the epidural. But I still know the gift I was given to be so stubborn and such a high threshold for pain, that I made it that long, over 2 nights, with contractions that close together.  Physically, I am stronger than I think.

   Which takes me to the picture on the right. I am not an athlete. I will never win a race. It will take me a lot of work to break 10 minute miles. I am not coordinated nor am I graceful. But, I can still do it. I can still strap on my shoes and take myself seriously enough to head out to a start-line and finish 13.1 miles.  I don't always make my race goals. I sometimes fall short. But I also know, that for those miles, I get a special time with my girlie that left me too soon.

   I talk to Isabel while I run. I think about her life. The precious memories we made in such a short time run thought my mind as my feet pound the pavement. I was robbed of a lifetime with her. I feel shortchanged for missing each day with her. But I am very blessed to get a few miles here and there with her. And for that, I can never be disappointed in any race I do. Instead of being upset that I didn't get a new PR or hit a time goal, I am grateful that I got to be with her for that much longer.    

Sometimes A Race Is About More Than A PR (SLC Marathon 2014)

The much needed pre-race carb load.

   Saturday marked the beginning of running season for me by the running of the Salt Lake (half) Marathon. This was not a race that I was supposed to run. I got re-injured (darn you plantar fasciitis) and was not able to run at all when Mark found a sale on the race on Groupon. Based on current circumstances, Mark bought an entry for himself only. Then all that changed when he hurt his IT Band I was able to run again. This became my race.

   I did more training than I had done last year in preparation for the Boise half we ran last May. Speed training? Check. Some hill training? Check. Longer long runs? Check and check. I was ready. And best of all, thanks to my good friend Josh, I was introduced to a great group of Utah runners and was going to run with a great group of friends! This race was going to be epic.

A little pre-race runners gone wild.

Lined up for the start. I was mid-pack.

   I was able to meet up with my group the morning of the race and met a lovely lady, Shelley, who is a slightly faster runner than I am, which would help me make a between 2:30-2:45 finish. By the time the race started, I was pumped and ready for the race. I had heard from a friend that had seen the course that it was pretty hilly the first 5 miles, so I was mentally preparing to just get through them as best as I could and then crush the end. Sure, the course was going to be tough. I didn't give it enough credit. It was brutal. Apparently we ran downhill just over 2000 feet and uphill just over 1500 feet. Yikes! And the hills didn't stop until around mile 8. It was more than I was really prepared for.

Made it the first 3.1 miles and what a view!

My new lovely friend Shelly. What a blessing to me she was!

   But I was a very blessed lady. Shelley was amazing to run with. She was upbeat and just enough faster than me to keep me pushing myself. I was right on target for my 2:30 PR at mile 5 and just under it by mile 7. And that is during the hill portion! I was hurting, but I had being running for around 1.5 hours on hills. I was going to pull it out. Then, we hit a steep STEEP 2 block climb around mile 8. Despite great crowd support and Shelley's encouragement, I knew I was going to lose it. It was one hill too much. And despite the rest of the course being mostly flat, I started praying I could pull it out.  Then the answer to my prayers came at the next watering station.

This race featured some great signs. These lovely people were on the bottom of the last hill.

The joyful reunion.

   Mired deep in my thoughts, worried I was going to hold up poor Shelley, who was having a great run and was ready to finish strong, I heard her say "Great! A watering station. And Josh!" I knew right then that things were turning around for me. Josh, who had spent the previous days and nights at Salt Lake's Comic Con working with his brother and doing late night ghost hunts was running on just 6 hours of sleep the last 48 hours and on bad nutrition. I knew he would be struggling to the finish too. We grabbed him while he was taking bagel selfies and kept on keeping on.

Word.

  Soon, Josh and I realized we needed to cut our losses and let Shelley run on while we spent time walking and light jogging (with a soft "j", pronounced yogging). Josh and I talked about his race thus far, Comic Con, and trying to just chase my previous PR at 2:57. But really, we just enjoyed each other's misery.
  And the race soon became less about beating my last race time and became more about just enjoying the run. Something, I might add, that gets lost during race running all too often. Most of the time, racing is about PR's or bust. But on this tough course, Josh and I made this race about just enjoying the journey. And guess what happened? We turned what could have been a bad race into the most fun race we have ever ran. I think there is a life lesson there.
  The last five miles with Josh soon turned into a game of "Best Race Photos EVER!" Josh and I went from race photographer to race photographer posing in a new and wonderful way. Once, it was a centerfold shot. The next, wheelbarrowing time. Another one we did the necessary race jump. And another we acted like we were dying. We soon started talking about all the cool race photos we have seen and I told him about a guy I had somehow found that ended all his marathons with an epic food shot. Josh, always being game for an adventure, shared with me he had always wanted to finish with a Slurpee. We even discussed how to do such a feat. Then fate stepped in.

Proof we hit up 7-Eleven.

  We realized, that if we speed up, we might be able beat my last PR at mile 12. So we limped jogged ran and really tried to get there, but we didn't have it in us. It was clear, but we were still trying. Then Josh realized we would have to run about 1/4 a mile in 3 minutes. We didn't have a sprint in us. But we did, however, have a 7-Eleven right at the turn for the finish line. It was totally fate pushing us into it. We had to do it. We jumped off the course and grabbed a big cold one. Totally worth the minutes added to our race time.
   The only time I regreted our decision is when I thought about what Mark would thing of our decision. Here he is, waiting much longer than either of us had hoped, only to see his wife, not taking the race "seriously" finishing with a Slurpee. I had no idea what he would think. But instead of thinking I wasn't being serious enough, he laughed, after the initial shock of seeing us with our jug of frozen drinks.

Nearing the finish, drinks in hand.

  And the drinks made us famous. Everyone, from the police, to race officials, the onlookers, and the race announcers were cheering and applauding our choice. It truly lived up to our dreams of an epic finish. Sure, it was a few minutes after 3 hours when we got in, but we were the racers no one forgot. And Addison was glad to see us and share my drink.

My running group. I love these guys!

   I have thought long and hard about this race during the weekend home in Idaho. I am mixed up about how to feel about it. The race kicked my can, running wise. In fact, it was a real disappointment. I wasn't as prepared as I could have been for all the hills, mentally. This was the toughest course this race has ran in a couple of years. I should have lisened to people in my running group who pointed that out and prepared better. That isn't the race's fault, that is mine. The race it's self was very organized and the crowd support was superb. But, as a runner, we are programmed to only love our great runs and not enjoy a journey that goes against our plans. However, I am really proud of this race. I could have kicked myself for not being the runner I wished I should have been, but I didn't. I am celebrating all the lessons I learned this run. I know there will be other races and other chances to PR, but I doubt I will have the fun and blessings I did in this race. And with that, I know I won on Saturday.

Remembering Isabel with my ducks and medal.

  

Celebrating with Addison.

That necessary Sears Taco Stand post-race meal. Mmmm!

Sharing my medals with Isabel.

Kisses for sister!

   To read Josh's take, click here.

What We Eat Round 3

   And finally, we have round 3 of recipes. Click here for round one and round two. With these three rounds of recipes, we are able to cook one day and eat for several weeks! I love this lifestyle. It works so well with our running schedules. 

Crock Pot Pasta Soup

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups chicken stock (can also use vegetable stock)
2 tsp. Italian seasoning
1 teaspoon salt
2 (15 ounce) cans cannellini beans
1/3 cup grated Parmesan cheese
1 pound elbow macaroni

In a small pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Add to the freezer bag along with the tomato sauce, Italian seasoning, salt, and cannellini beans.

To cook, thaw and add to crock pot with chicken stock. Simmer on the low setting of the crock pot for at least 3 hours.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain with cold water. Place in container to be put in the refrigerator (tip: I mixed a tsp. or more of olive oil and stirred them up so that they wouldn't stick)

Dish out soup by placing noodles in bowl first and then stir in the soup.

Top with freshly grated Parmesan cheese.

Use this soup as a base and you could add your families’ favorite veggies such as zucchini, carrots, celery, or squash.

Crock Pot Mongolian Beef

2 teaspoons canola oil

½ teaspoon ginger, minced

2 garlic cloves, chopped

½-1 cup soy sauce (1/2 cup per pound)

½-1 cup water (1/2 cup per pound)

¾-1 cup dark brown sugar (3/4 cup for ½ pound or 1 cup for 2)

1-2 lb of stir fry ready beef

¼ cup cornstarch

2 large green onions, chopped

Directions: Coat your flank steak with cornstarch and let rest. Take the back of your knife and peel your piece of ginger and mince. Mince Garlic and add into freezer bag along with chopped green onion and ginger (I used more garlic, than stated, use as much or as little as you want). Add in soy sauce, water, sugar, and oil. Add in stir fry beef. When ready to cook, thaw and let cook on low 6-8 hours or high for 2-3 hours or until tender.

Herby Pulled Pork

1 pork sirloin roast

1 bottle BBQ sauce

1 onion thin sliced

1 tsp. dried oregano

1 tsp. dried basil

Directions: Place roast, BBQ sauce, and herbs in a freezer bag. When ready to cook, thaw and place in crock pot. Cook on low 6-8 hours or until tender but not over-cooked. Remove roast from crock pot and shred, returning the meat to the crock pot.  Serve on crusty rolls, in a tortilla, or over mashed potatoes.

Slow Cooker Chicken Parmigiana

29 ounces canned tomato sauce

14.5 ounces canned petite diced tomatoes

12 ounces canned tomato paste

2 cups sweet yellow onion, finely diced

1 tablespoon garlic, finely chopped (about 2 cloves)

1 teaspoon dried Italian seasoning

2 bay leaves

4 tablespoons fresh basil, finely chopped (about 6 leaves)

3-4 large boneless, skinless chicken breasts

sliced or shredded mozzarella cheese

grated parmesan cheese

4-6 hard rolls or spaghetti noodles, cooked

Instructions

In a freezer bag add tomato sauce, diced tomatoes, tomato paste, onions, garlic Italian seasoning, bay leaves, basil, salt, pepper, and chicken. When ready to cook, thaw and place in crock pot. Cover and cook on low for 6 hours.

For Traditional Parmigiana

1.       Remove chicken and top with cheese. Melt cheese in oven.

2.       Top spaghetti with sauce and chicken.

For Parmigiana Sandwhiches

1.       Use two forks to shred the chicken.

2.       Slice the hard rolls in half and toast on a hot buttered skillet.

3.       Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.

4.       Top with a generous sprinkling of grated parmesan, sliced mozzarella and serve.

Slow Cooker Chicken Philly Sandwiches Recipe

2 tablespoons butter

1 large onion, sliced (can always add more!)

2 green bell peppers, sliced (can always add more!)

3 boneless, skinless chicken breasts

1 tablespoon soy sauce

1 tablespoon worcheshire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Cheese wiz or sliced cheese of choice

Crusty rolls

Instructions

Place onion, peppers, chicken, soy sauce, worcheshire sauce, garlic and onion powders in a freezer bag. Freeze until ready to eat. Thaw and place in crock pot. Top with butter. Cook for 6-8 hours on low. Shred chicken and place on toasted rolls (if using sliced cheese, melt cheese on rolls). 

What Do We Eat Round 2

   Anyone ready for crock pot recipes round two? Here are some tried and true meat recipes (and one vegetarian chili!). My 3-year-old loves every single one of these recipes, and they work really well for leftovers. If you are looking for my round one recipes, just click here.

Crockpot Applesauce BBQ Chicken

Ingredients

·         4 boneless skinless chicken breasts or 8 chicken thighs or drumsticks

·         1/2 t ground pepper

·         2/3 cup chunky applesauce

·         2/3 cup BBQ sauce (I used Brown Sugar/Hickory)

·         2 T brown sugar

·         1 t chili powder

Instructions

1.      Spray Crock pot with non-stick cooking spray, or use a Crock pot liner for easy clean-up.

2.      Place chicken breasts on bottom.

3.      Mix all remaining ingredients together, and pour over chicken.

4.      Cook 6-8 hours on low setting.

 Serves 4

Crock Pot Maple Dijon Chicken Thighs

Ingredients

·         6-8 Chicken thighs

·         1/2 C Dijon Mustard

·         1/4 C Maple Syrup

·         1 T Rice Wine Vinegar

·         1 onion sliced

Instructions

1.      Spray crock pot with non-stick cooking spray

2.      Place chicken in crock pot

3.      Mix together mustard, syrup, vinegar and pour over chicken

4.      Top with mushrooms and sliced onion

5.      Cook on low for 6 hours

Serves 4

Crockpot Balsamic Glazed Drumsticks

Ingredients

·         8 chicken drumsticks

·         3 tablespoons coconut oil (olive oil would work too!)

·         1/2 cup balsamic vinegar

·         3 tablespoons tamari (or soy sauce if you're not GF)

·         1 tablespoon honey

Instructions

1.      Put all ingredients into a gallon freezer bag and you can either freeze for a make ahead meal or let marinade overnight

2.      The next morning just dump it all in the crock pot and cook on low for 6-8 hours.

3.      Enjoy!

Serves 4

Slow-Cooker Vegetarian Chili with Sweet Potatoes

Ingredients

·         1 medium red onion, chopped

·         1 green bell pepper, chopped

·         4 garlic cloves, chopped

·         1 tablespoon chili powder

·         1 tablespoon ground cumin

·         2 teaspoons unsweetened cocoa powder

·         1/4 teaspoon ground cinnamon

·         kosher salt and black pepper

·         1 28-ounce can fire-roasted diced tomatoes

·         1 15.5-ounce can black beans, rinsed

·         1 15.5-ounce can kidney beans, rinsed

·         1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

·         sour cream, sliced scallions and tortilla chips, (for serving)

Instructions

1.      Combine all the ingredients in a gallon freezer bag.

2.      Thaw and put in crock pot. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

3.      Serve the chili with the sour cream, scallions, and tortilla chips.

Spicy Dr. Pepper Shredded Pork

Ingredients

·         1 whole Large Onion, sliced

·         1 whole Pork Roast - 5 To 7 Pounds

·          Salt And Freshly Ground Black Pepper

·         1 can (11 Ounce) Chipotle Peppers In Adobo Sauce (use less for a milder flavor)

·         1 can Dr. Pepper (or about 2 cups if you are pouring from a 2 liter).

·         2 Tablespoons Brown Sugar

Instructions

Put everything but the Dr. Pepper in a freezer bag. When ready to cook, thaw and add to crock pot with Dr. Pepper. Cook on low for 6-8 hours. Take cooked pork out of crock pot and shred. Strain off any fat. Mix shredded pork back in with sauce.  Can be served many ways:

1.      Serve on warm flour tortillas with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

2.      Serve on rolls or buns for a sandwich. Can be topped with avocado slices.

3.      Serve on nachos.

4.      Top a pizza with it.

5.      Serve over rice.

6.      Serve over cornbread for deconstructed tamales.

Serves 18

Easy Cheesy Chicken

INGREDIENTS:

·         6 skinless, boneless chicken breast halves

·         salt and pepper to taste

·         1 teaspoon garlic powder

·         1 (10.75 ounce) can condensed cream of chicken soup

·         1 (10.75 ounce) can condensed cream of mushroom soup

·         1 (11 ounce) can condensed cream of Cheddar cheese soup

·         1 (8 ounce) container sour cream

Instructions

Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.

In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving. Serve over rice or mashed potatoes.

Serves 6

Crock Pot Pork Chops and Mushrooms

Ingredients

·         4 pork chops (boneless, thick)

·         2 onions (sliced)

·         4 ozs sliced mushrooms 

·         11/4 ozs onion soup mix (envelope dry)

·         1/2 cup water (dry white wine)

·         103/4 ozs cream of mushroom soup

Instructions

Add meat, onions, and mushrooms to a gallon freezer bag. Mix the rest of the ingredients and pour over meat in bag. When ready to cook, thaw and cook in crock pot on low for 6-8 hours. Serve with rice or pasta. Serves 4